Vegetarian Stuffed Bell Peppers with Spiced PotatoesWritten by Archana Doshi
The Vegetarian Stuffed Bell Peppers also known as Stuffed Capsicum in India is a quick and easy recipe to make at home. The filling for the vegetarian recipe of the Stuffed Bell Peppers can be fun, with variations like ricotta cheese, potatoes, rice and corn and spinach. With what ever filling you use, the bell peppers when grilled bring out delicious flavours into the palate. The Vegetarian Stuffed Bell Peppers can be prepared ahead for the parties and grilled only when you are ready to serve.
Note the measurement for the potatoes are for really small size capsicum and not if those are not available do alter the quantity of the potato mixture as per your requirements. Go ahead and experiment with your choice of stuffing and spices and you are sure to relish this dish.
NOTE: The Video recipe shows the method of grilling on a stove top. I had a power outage at home when I filmed the video and hence used the stove top method and it turned out just as great.
Makes: 6 or 12, based on whether you halved it or grilled it as a whole
6 Green Bell Peppers(all of similar size - preferably smaller ones)
2 cups of cooked mashed potatoes potatoes
2 tablespoons sweet peas
1/2 cup finely chopped onions
1/2 teaspoon finely chopped green chillies
1/2 teaspoon finely grated ginger
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
3 tablespoons chopped coriander
1 teaspoon oil
about a spoon of butter each capsicum.
Salt to taste
Preheat the oven to 180 C. Grease a baking sheet with oil or line it with parchment paper.
Heat oil in a pan; add the cumin seeds, onions, ginger, green chillies. Saute until the onions become tender.
Add the potatoes, chilli powder. turmeric powder and salt. Saute until all the ingredients get combined well. Turn off the heat. Add the coriander leaves and stir well.
With a sharp knife, gently cut the stem and the seeds of the bell pepper. Tap gently so all the seeds fall off.
Stuff the potato mixture into the capsicum and arrange them vertical on the baking sheet. Add a half a teaspoon of butter on each stuffed bell pepper.
Bake the them in the oven for about 30 minutes or until you notice the shell of the bell pepper has started shrinking and the top has browned.
I am the Chef and Founder of Archana's Kitchen that is known for its healthy vegetarian recipes. I try to keep my simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. I hope you enjoy my recipes and cooking them for your friends and family.
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